Corned Beef Sandwich On Rye with Cider Caramelized Onions

(makes 2 sandwiches)

  • 6 oz. corned beef, thinly sliced
  • 4 slices Rye Bread
  • sharp cheddar cheese, sliced
  • 1 small yellow onion, halved and thinly sliced
  • 1 tsp horseradish
  • 2 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tbsp butter


  1. In a saute pan, melt the butter and add the onions and apple cider vinegar.  Cook on medium heat for about 7-10 minutes (add more vinegar if necessary) until the onions are soft and brown.
  2. Meanwhile, mix together the horseradish and dijon.
  3. Spread the dijon mixture onto one slice of bread and put a layer of cheese on top.
  4. Add the slices of corned beef, then the caramelized onions on top.
  5. Grill on a panini/foreman grill or on a buttered saute pan until the cheese has melted and the bread is golden brown.